Funfetti Ice Cream Sundae Cupcakes

Carla Cardello (www.chocolatemoosey.com)

Yields 12

Funfetti Ice Cream Sundae Cupcakes

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Ingredients

Cupcakes
• 1 2/3 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 3/4 cup milk
• 1/2 cup rainbow sprinkles
Frosting
• 3 cups powdered sugar, sifted
• 1 cup (2 sticks) unsalted butter, softened
• Pinch of salt
• 1 teaspoon vanilla extract
Chocolate
• 1/2 cup semisweet chocolate chips
• 1 tablespoon vegetable oil
12 maraschino cherries
Sprinkles, to garnish

Instructions

For the cupcakes:
1. Preheat the oven to 350F degrees. Line a cupcake pan with 12 liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat together (with a mixer or whisk) the sugar and melted butter. Beat in the egg then vanilla and sour cream.
4. Add 1/3 of the flour mixture. Add 1/2 of the milk. Add another 1/3 part flour mixture. Add the remaining milk then add the remaining flour mixture. Fold in the sprinkles.
5. Divide the batter into the 12 liners. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
For the frosting:
6. In a large mixing bowl, beat together the sugar, butter, and salt until smooth, 2-3 minutes. Add the vanilla and beat another 2-3 minutes until fluffy. Scoop (or pipe) frosting on top of each cupcake.
For the chocolate:
7. In a microwave-safe bowl, melt the chocolate chips. Stir in the oil. Pour over each cupcake. Top with sprinkles and a cherry. Refrigerate until the chocolate hardens. Store in an airtight container for up to one week. Keep refrigerated if the chocolate softens too much.